System and method for removing impurity from liquor

Abstract

The invention discloses a system for removing impurity from liquor, and mainly solves the problem that harmful ingredients of liquor are difficult to adsorb selectively in the prior art. The system comprises a liquor storage tank (1), a liquor pump (2), a vapor-liquid mixer (3) and a vapor-liquid adsorption separation tank (4), wherein the liquor pump conveys the liquor pumped from the liquor storage tank into the vapor-liquid mixer so as to generate negative pressure, and vapor in the liquor is pumped under the negative pressure and is conveyed into the separation tank, so that the harmful substance ingredients are subjected to adsorption separation; the separated vapor enters the vapor-liquid mixer to form a vapor-liquid mixture with the liquor, the vapor-liquid mixture is discharged tothe lower part of the liquor storage tank under the positive pressure for vapor-liquid separation, volatile substances in the liquor are carried away by the separated vapor during ascending, and the separated vapor enters the separation tank and is subjected to selective adsorption separation; the separated beneficial vapor continues to return to the liquor storage tank by the vapor-liquid mixture generated by the vapor-liquid mixer, so a vapor-liquid double circulation channel is formed; and the harmful substance ingredients in the liquor can be removed effectively by reciprocating circulation.

Description

technical field [0001] The invention belongs to the technical field of wine preparation, and relates to a system and method for removing impurities from wine liquid, which can be used for the production of basic liquors and finished liquors of different flavor types. Background technique [0002] How to alleviate the damage caused by excessive drinking to the human liver, gastric mucosa and brain has always been a concern and urgent problem in the industry. At present, the production of liquor mostly adopts the process of fermentation and distillation. The newly distilled liquor will cause damage to human health due to bad smells such as bran, koji, mercaptan, sulfide, formaldehyde, furfural, methanol, and fusel oil components. In order to reduce these bad smells, traditional The method needs to make the bad smell in the wine volatilize slowly and naturally through long-term storage. The storage period of liquor in traditional crafts is relatively long. Depending on the qu...

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Problems solved by technology

[0003] In order to remove the bad smell in the wine and shorten the storage time of the wine, there have been research experiments in the past that used activated carbon or resin as the adsorption material to adsorb the bad smell in the wine liquid. The adsorption materials are in contact with each other, so there are two problems: one is that it is difficult to achieve selective adsorption of odors, that is, it also absorbs beneficial aroma gases while adsorbing bad odors; other harmful substances

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